David and Nicole's Recipes

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Jan 12, 2009 1

Grilled Hearts of Romaine

  • 2 hearts of romaine, halved lengthwise, leaving the stems on so that the leaves don't fall apart
  • 4 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • sea salt
  • cracked pepper
  • 2 tsp rosemary, roughly chopped
  1. Combine the garlic, vinegar, oil, and rosemary.  Season well.  Set aside.
  2. Grill the lettuce until wilted, about 4 to 5 minutes on indirect heat.
  3. Sprinkle with the reserved sauce. 

Nov 26, 2008 1

Fiery Parsley and Potato Salad

  • 4 medium yellow potatoes, chopped roughly
  • sea salt
  • cracked pepper
  • 1/2 cup mayonnaise
  • the juice of 1 lime
  • 1 tbsp whole grain mustard
  • 1 tsp ancho chile powder
  • 1/2 tsp cayenne powder
  • 1 tsp adobo sauce from canned chipotles
  • 1 tomato, seeded,diced
  • 1/4 cup cilantro, chopped
  • 2 scallions, green parts only, minced
  • 4 garlic cloves, minced
  • 1 jalapeno, seeded, minced
  • 1 cup parsley, chopped
  1. Boil the potatoes in salted water for 15 minutes.
  2. Drain. Refresh in cold water.  Drain well.
  3. Combine with the remaining ingredients.  Season to taste. 
  4. Chill until ready to serve.

Nov 15, 2008 1

Sichuan Cabbage Salad

  • 1/2 head green cabbage, thinly sliced
  • 1 tsp salt
  • 1 tbsp sesame oil
  • 4 chili de arbol, minced
  • 3 scallions, minced
  • 1/2 tsp dry ginger
  • 1/4 cup water
  • 1 tbsp sugar
  • 2 tbsp rice vinegar
  1. Mix the cabbage with salt and let stand 3 hours.
  2. Drain by squeezing the cabbage and dry well.
  3. Place in a large bowl.
  4. In a skillet heat the sesame oil.
  5. Saute the chili, scallions, and ginger, for 1 minute.
  6. Add the water and sugar and stir well.
  7. Add the rice vinegar.  Bring just to a boil.  Remove from the heat.
  8. Pour over the cabbage.  Chill 3 hours.

Nov 14, 2008 1

Chinese Braised Lettuce

  • 1 small head green leaf lettuce, separated into leaves
  • 2 cups water
  • 2 tsp chicken bouillon
  • 1 tbsp peanut oil
  • 1 tsp soy sauce
  • 1/4 tsp sesame oil
  • salt
  • white pepper
  1. Heat the water with the chicken bouillon until it comes to a boil.
  2. Add the lettuce and blanch 30 seconds.
  3. Drain.
  4. Heat the peanut oil on medium high in a large skillet.
  5. Add the lettuce and saute 1 minute.
  6. Stir in the soy sauce and sesame oil.
  7. Remove from the heat.  Season with salt and white pepper to taste.

Oct 27, 2008 1

Braised Red Cabbage

  • 2 thick slices bacon, diced
  • 1 tsp dry thyme
  • 1/2 head red cabbage, sliced in a chiffonade
  • 1 cup chicken stock
  • sea salt and cracked pepper
  • 1 tbsp butter
  1. Saute the bacon until crisp.
  2. Pour in the chicken stock and stir to deglaze the pan.
  3. Add the thyme and the cabbage.  Return to a boil.  Reduce the heat and simmer 15 minutes.  Stir now and then.
  4. Season with salt and pepper.  Add the butter.  Stir.  Serve.

Oct 24, 2008 1

Sesame Yams

  • 1 large yam, peeled, cut in wedges
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil
  • soy sauce
  1. Preheat the oven to 350 F.
  2. Toss the yam in olive oil and lay on a baking sheet.
  3. Roast for 40 minutes, tossing half way.
  4. Sprinkle with the seeds and roast 5 minutes longer.
  5. Sprinkle with soy sauce.
  6. Serve.

Oct 2, 2008 1

Healthy Potato Salad

  • 4 medium sized potatoes, scrubbed, cut into 1" cubes
  • 1/2 cup plain yogurt
  • 2 tbsp mayonnaise
  • 1/2 a cucumber, peeled, diced
  • 1/2 a red bell pepper, seeded, diced
  • 1 jalapeno, seeded, minced
  • 2 tbsp dill, minced
  • sea salt and cracked pepper.
  1. Boil the potatoes in salted water for 10 minutes.
  2. Drain and rinse thoroughly in cold water.
  3. Let cool completely.
  4. Combine the remaining ingredients and toss in the potatoes.
  5. Mix well.  Season to taste.  Chill.  Serve.

Sep 29, 2008 1

Asian Turkey Roll Ups

  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/2 tsp cornstarch
  • 1 lb ground turkey
  • 8 whole, carefully washed green cabbage leaves, separated
  • 1 shallot, minced
  • 1 tbsp peanut oil
  • 1 scallion, minced
  • 4 garlic cloves, minced
  • 1 serrano chili, minced
  • 3/4 cup diced water chesnuts
  • 1 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  1. Combine the salt, sugar, and cornstarch with the turkey and mix well.  Let stand 10 minutes.
  2. Heat a large skillet and add the peanut oil.
  3. When the oil is hot add the shallot, garlic, scallion, and chili and saute until fragrant.
  4. Add the turkey and the water chesnuts and saute until coloured.
  5. Add the sauces and mix well and continue to saute until fully cooked.
  6. Serve the mixture hot, with the whole cabbage leaves.  Place a generous spoonful on a leaf and roll up.  Munch away.

Sep 13, 2008 1

Spicy Bruschetta

  • 3 medium tomatoes, diced
  • 1 small shallot, minced
  • 1 jalapeno, seeded, minced
  • 3 tbsp cilantro, minced
  • 1/4 cup parsley, minced
  • 2 garlic cloves, minced
  • sea salt
  • cracked pepper
  • 1 tsp worcestershire sauce,
  • 1/2 tsp tabasco
  • the juice of 1 lime
  • 1 tbsp olive oil
  1. Combine all the ingredients and season to taste.
  2. Chill at least 30 minutes.
  3. Serve with a warmed baguette.

Sep 9, 2008 1

Unstuffed Potatoes

  • 4 medium red potatoes, scrubbed, nasty bits removed, diced large
  • sea salt and cracked pepper
  • 2 tbsp butter
  • 1 cup cottage cheese
  • 2 scallions, minced
  • cayenne
  1. Boil the potatoes in salted water until tender.  Meanwhile preheat the oven to 350 F.
  2. Drain the potatoes and place in a potato ricer and mush through.
  3. Combine with the butter, cottage cheese, and scallions.  Season with salt and pepper.
  4. Place in a buttered casserole dish and sprinkle with a little cayenne.
  5. Bake 20 minutes.
  6. Serve.

 

February 2012
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